- PrepPreparation time15 minutes
- CookCooking time30 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 100mL extra virgin olive oil
- 6 large potatoes, peeled and finely sliced
- 2 onions, sliced
- 6-8 large eggs
- Pepper
- Heat the oil in a large frying pan.
- Add the potato and onion. Cover and cook gently for 20 minutes until softened.
- While the potato and onion are cooking, beat the eggs in a large bowl.
- Remove the potatoes and onions from the pan with a slotted spoon and add them to the beaten eggs. Add pepper to taste.
- Heat the pan again over a high heat and add the egg mixture. Cook for 2-3 minutes.
- Place a plate over the pan. Tip the pan upside down so the omelette lands on the plate. Then slide the omelette back into the pan and cook the other side for a further 5 minutes until golden brown but moist in the middle.
- Serve wedges of the frittata with salad.